Mince, Carrot, Onion, Tomato with Bread and Beano Plato with Chicory, Radish Warm Salad

one vegetarian portion and one omnivore portion
no main ingredients are shared in these recipes, only some seasonings and condiments

200g Beef mince
Worcestershire Sauce, garlic powder, mixed herbs, chilli powder, pepper(gr), cumin (dry roasted in a pan a few minutes and then ground)
Madeira Wine
250g baby Tomatoes, halved
garlic, chopped
150g red Onion sliced thinnish
nutmeg(gr) pepper(gr) ground cinnamon
150g Carrot sliced like chunky chips
40g Table Cheese, finely grated
60ml Sunflower Oil
195g tinned Kidney beans
40g crunchy Peanut butter
1 Albumen
375g Chicory, core pierced, parboiled 10min, squeezed and quartered, some core removed
200g Radishes, sliced medium thin
90g tender Salad
Bread eg Gails Mixed Olive Sourdough

MINCE (12min)
Lightly mixed the seasonings (Worcestershire sauce, garlic, chilli, herbs, cumin, pepper) into the Mince and lightly shaped into two oblongs
Pre-heated the pan before frying in small frypan with 10ml Sunflower Oil for about 6mins, then removed and wrapped in foil. Poured some Madeira into the pan and cooked to evaporate the alcohol and condense the flavour. Added the Mince back to the pan to amalgamate the flavours and to heat through.
Served with bread.

CARROT (20min) ONION(20min) TOMATO(10min)
In large frypan, placed the Onions and Carrots separately and distributed 15ml Sunflower Oil between them. Added half the nutmeg, pepper and cinnamon to the Onions and fried both separately.
10min before the end added about 5ml Sunflower Oil to the pan and fried the Tomatoes in this.
5min before the end added a drop of Oil to the pan and put half the garlic in this to blond before adding to the Tomatoes
At the end of cooking added 10g of the Cheese to the Carrots

PLATO (20min)
preheated oven to 180C. Mixed the Peanut butter into the Albumen and stirred in the Beans. Placed it all in an oven dish lined with parchment paper, drizzled with about 5ml Sunflower Oil and baked 20min

CHOCORY(20min) RADISH(17min) SALAD(2min)
In large frypan, placed the Chicory in about 10ml Sunflower Oil, added the remaining nutmeg, pepper and cinnamon and fried.
A few minutes later added another 10ml Sunflower Oil to the pan and fried the Radishes in this.
5min before the end added about 2.5ml Sunflower Oil to the pan and blonded the other half of the garlic in this before adding to the Radishes
2min before the end added the Salad to the pan and mixed everything together.
At the end added 30g of the Cheese on top to meld and melt.

Complete protein 53.2g
Saturated fats 16g

Complete Protein 14.6g
Saturated fats 12.9
uncompleted Legume protein 26.4)